Red Bell Pepper Soup With Lime And Basil

If you have an intimate dinner around the corner for 4 people, this would be a delicious starter course. It can be served hot or cold and thereby you don’t need to worry about the weather.

• 3 large red bell peppers, seeded and quartered
• 1 large orange bell pepper, seeded and quartered
• 1 pound roma tomatoes, trimmed and quartered
• 1/2 cup sliced onion
• 2 garlic cloves, sliced thin
• 2 tbsp. olive oil
• 1  3/4 – 2 cups chicken broth, divided
• 2 tbsp. chopped, fresh basil, divided

Preheat oven (or bbq) to 425 degrees. Spray a large baking sheet with Pam. Arrange the peppers and tomatoes on the sheet, cut side up. Scatter the onion and garlic over the tops and drizzle with olive oil all over the vegetables. Sprinkle with a light touch of salt and pepper.

Roast until the peppers are soft and beginning to brown around the edges. turn these vegetables occasionally. Remove from the oven.
Place the yellow pepper in a paper bag for 10 minutes, then peel the skin off and finely chop, using for garnish.

Transfer half of the mixture, 1 tbsp. broth and 1 tbsp. basil and lime peel to the blender and puree until smooth. Transfer to a large saucepan. Puree remaining mixture in the blender with 3/4 cup of broth and puree until smooth. Add to the saucepan. Thin soup if too thick.

When ready to serve, return to the saucepan and reheat. Ladle into 4 soup bowls. Garnish with the yellow pepper and remaining basil.

Remember, this can be served cold. Oh, I’m sorry, would you like a glass of wine with that?

1 tsp. grated lime peel